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07 July 2014

Sun-dried Tomato Pasta Salad

This beautiful idea came to me on Saturday night. So brilliant I wrote it down with the intent to follow through on Sunday. I was going to take the Burke-Gilman Trial out of Seattle and then hop on where it connects to the Sammamish River Trail.

My plan was to bike out, stop at a trail-side park or picnic table, have some brunch, and then hop back on the trail and head back home. The trails are both flat, and they are fast. My GPS clocked me going 40 mph at a few locations in between stops to enjoy the views and the countryside. All told, my little trip out clocked in at 33.28 miles in 2 hours and 34 minutes with stops along the way. Not bad for a Sunday ride.

For my brunch I decided to bring along one of my favorite picnic dishes, Sun-dried Tomato Pasta Salad. Easy to pack and does well out of the refrigerator.

Ingredients:

For the dressing

1 jar of Sun-dried Tomatoes (8 oz.)

4 cloves of garlic

4 Tbsp Red Wine Vinegar

1 cup Extra Virgin Olive Oil

Sea Salt and Pepper, to taste

For the Salad:

16 oz. whole wheat corkscrew pasta

1 jar Kalamata Olives

1 Tomato, diced

10 leaves basil, Julienned

1 1/2 cup Parmesan Cheese, grated

For the Dressing: In a food processor add in the sun-dried tomatoes, pealed garlic, and red wine vinegar. Pulse until the tomatoes are minced, we want them to easily spread over the pasta. Drizzle in the olive oil, salt, and pepper and give it a couple more pulses to mix.

For the Pasta: Bring a pot of water to boil and make it as salty as the sea. Add in the pasta and allow to cook until pasta is soft, pull for the water and rinse in cool water. Put the pasta in a bowl and combine with the olives and diced tomato. Drizzle in about 2/3 of the oil toss together. Continue to add in the oil to your own preference. Add on some Parmesan cheese to the top and serve!